Holiday Cheer

Although I can’t believe it is December already, I am embracing it with open arms. The holidays have arrived! ‘Tis the season to be jolly! My mini 4’ white Christmas tree is up and the spruce scented candles are burning. In the spirit of the season, here are two wintertime recipes to keep you warm in the holiday spirit.

Every year growing up, my mom would make about six different types of Christmas cookies. Frosted, chocolaty, coated in confectioner’s sugar…etc., each was unique and different from the rest. Although these apricot cookies were not the first I reached for when I was younger, I always liked them, and over the years, they have slowly moved up the list. These days, they are sitting pretty in what I think will be a permanent seat in the top Christmas cookie spot.

Apricot Kolachek (makes 5 dozen)

Ingredients:

1 c. Margarine

8 oz. Cream Cheese

1 tbsp Sugar

2 c. Flour

2 tsp Baking Powder

¼ tsp Salt

1 can Solo Brand Apricot Filling*

*Solo Apricot Filling isn’t carried at all markets, but it is worth the extra effort to find it. Solo brand will not become liquid during baking and will stay on the cookies, where it belongs, much better than any other brand. After a quick internet search, I found it on Albertsons’ website.

Method:

Blend margarine, cream cheese, and sugar with a mixer. Add flour, baking powder, and salt, stir gently with a wooden spoon. Once combined, knead with your hands to form a stiff dough. Wrap in plastic wrap and refrigerate until very firm (30 minutes or more). Preheat oven to 350°F. Working in batches, roll to ¼” thickness on a floured surface. Cut into rounds using a 2” circle cookie cutter. Place cookies on an un-greased cookie sheet and make a slight indentation on each circle with your thumb. Spoon ½ teaspoon of apricot filling in the center of each cookie. (Keep unbaked rounds refrigerated while first batches are baking.) Bake for 10-15 minutes or until cookies are just barely golden brown on the bottom. Cool on cooling rack.

Now for those of you who are interested in something with a little more holiday ‘cheer’ (if you know what I’m sayin’), this is a recipe that I think you will enjoy. This has been my go-to holiday cocktail for a few years and is great to enjoy over appetizers while waiting for Christmas dinner to be ready!

Spiked Cranberry Royales

Ingredients:

¾ c. Vodka

1 bottle Sparkling Wine or Champagne

½ can Cranberry Juice Concentrate (from the freezer section)

Method:

Let cranberry concentrate thaw for 10-15 minutes at room temperature until slightly soft. Add all ingredients to a pitcher and stir gently. (Don’t make the bubbly go flat with too much stirring!) Pour into festive glasses of your choice, and enjoy!

Now go rent National Lampoon’s Christmas Vacation, turn on that gas burning fireplace, and get to decking those halls!

-Katrina